Properties and structure of cereal grains. Milling of grains and their processing into food or feed. The chemistry of cereal grains and what happens as grains are processed.
15 years with USDA as a research chemist. 25 years as a professor at Kansas State University and 3 years as President of R&R Research Services, Inc.
Mainly Cereal Chemistry but many others also
PhD in cereal chemistry
|Anne||04/03/13||5||6||10||Polite yes, but very general reply. "there .....|
|Christine||09/18/12||1||10||10||I appreciate you candor about your knowledge .....|
Cameron, Yes in general it is a fact. These foods contain materials that are not broken down in the stomach. They then go to the large bowel where they are acted on by bacteria. As a result
James, Do not take trade secrets lightly. They often are worth a lot of money and the company will protect them with expensive lawsuits. From a overview obviously cheerios are made from a dough
James, I am sure this is a General Mills trade secret. I would not be comfortable telling you even if I knew. Carl
Dear Anne, The high fructose syrup is made by the enzymatic conversion of glucose to fructose. So the fructose in not in the original corn meal. The are many chemical differences between
Colleen, I can't give you a ratio. What you need to accomplish is to have water activity of 0.7 or less. With most icing this is easy as you have lots of sugar and limited water. Unless you have